Turkey Cranberry Sliders

Turkey Cranberry Sliders turn soft Hawaiian rolls, roasted turkey, tangy cranberry sauce, and melted provolone into a warm, pull-apart meal that feels special without extra work. The sweet-savory combination is comforting and familiar, while the maple-Dijon butter adds just enough richness and a lightly herby finish. They’re especially good when leftover turkey needs a second life, but sliced deli turkey makes them just as easy any time.

Everything bakes together in one dish, so prep stays simple and cleanup does too. The cranberry keeps the filling bright, the provolone melts smoothly over the turkey, and the buttery poppy-seed topping gives the rolls a beautiful golden finish. Serve these sliders warm for lunch, dinner, or an easy party spread. They’re simple to assemble, easy to share, and satisfying without feeling fussy.

Recipe Yield: 12 sliders

INGREDIENTS

1 dozen (12) Hawaiian slider rolls
12 slices roasted turkey breast (about 10–12 oz)
1 cup cranberry sauce (whole berry preferred)
6 slices provolone cheese, halved
3 tbsp unsalted butter, melted
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp poppy seeds
1 tsp dried thyme
1 tsp minced garlic
1/4 tsp kosher salt

INSTRUCTIONS

1. Prepare the rolls:
Preheat oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish. Slice the entire slab of rolls horizontally through the center, keeping the top and bottom layers connected.

2. Layer the filling:
Place the bottom half of the rolls in the prepared baking dish. Add turkey slices evenly, then spoon cranberry sauce over the turkey.

3. Add the cheese:
Top evenly with provolone halves, covering the cranberry layer.

4. Close the sliders:
Place the top layer of rolls back on carefully so the sliders stay intact.

5. Mix the topping:
In a small bowl, whisk melted butter, Dijon, maple syrup, poppy seeds, thyme, garlic, and salt until evenly combined.

6. Brush generously:
Brush the butter mixture evenly over the rolls, allowing some to drip down the sides.

7. Bake until golden:
Loosely cover the rolls with parchment and bake for 15 minutes. Remove the parchment and bake for another 3–5 minutes, until the cheese is melted and the tops are lightly golden. If using refrigerated leftover turkey, make sure the center reaches 165°F. Cool for 5 minutes before slicing and serving.

Helpful Tips to Perfect This Recipe

• Use good-quality sliced turkey: About 10–12 oz gives the sliders a satisfying layer of turkey without overpowering the cranberry sauce and melted cheese.
• Choose whole-berry cranberry sauce: It holds up especially well during baking and gives the sliders bright cranberry flavor without making the filling overly loose.
• Protect the rolls while they heat: Hawaiian rolls and maple can brown quickly, so parchment helps shield the tops while the filling warms and the cheese melts.
• Let them rest before slicing: Five minutes helps the melted cheese settle slightly so the sliders separate cleanly without losing their filling.